Ararat Center News
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Food For Thought, Late Summer 2015

By now you are well into the barbecue season.  Let me guess - of course hot dogs and hamburgers, sausages, chicken, steaks, ribs, and don't forget shiskabob.  Then there are all the salads, corn on the cob, watermelons maybe a strawberry short cake.  

I would like share with you a very nice dessert that goes very well with all the barbecuing. Sometimes after all that grilled food we need something to cleanse the pallet.  The refreshing taste of lemon will do just that.  Try the following recipe.  It can be done a day in advance, and actually becomes better sitting a day in the fridge.  You may top it with fresh whipped cream or a dusting of confectionary sugar.  

From our family at the Ararat Center to yours, enjoy!


After the BBQ Lemon Bars


     For the Crust.                                                 For the Filling.                   

3 cups graham cracker crumbs.                    1 cup heavy cream.                                                      

1 ½ sticks butter melted.                               2 teaspoons grated lemon zest.                                  

2 tablespoons sugar.                                     1 cup fresh lemon juice.                                              

                                                                       2 14 oz. cans of sweetened condensed milk

                                                                       6 large egg yolks


To make the crust: in medium bowl, combine the gram cracker crumbs, butter, and sugar and blend.  Press mixture firmly and evenly into a 9"x13" greased pan. Bake 8 minutes at 350 degrees until golden brown. Let cool.

To make filling:  In a large bowl, whisk together the heavy cream, lemon zest, lemon juice, sweetened condensed milk, and egg yolks. Blend well and pour filling over cooled crust.

Place the baking pan inside a larger pan and pour enough hot water into larger pan to come halfway up the sides of the smaller pan.  Bake for 20-25 minutes, until the filling is puffed at the edges and no longer jiggles in the center when the pan is tapped.  Remove pan from water bath and set it to cool on rack for 1 hour. Then refrigerate until cold.

Cut the bars into squares and dust with confectionary sugar or top with whipped cream. Bars will store in airtight container in the refrigerator for up to 3 days.